Ajoblanco (Cold Spanish Almond Soup)
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"This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes."
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Ingredients25 m servings 853
Original recipe yields 4 servings
- Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.
- Chill soup for a minimum of 15 minutes. Serve garnished with grapes.
- Cook's Note:
- You can also blend the soup in a pot with an immersion blender.
Per Serving: 853 calories; 77.8 25.5 25 0 71 Full nutrition